Ingredients

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Preparation

Line a baking sheet with plastic wrap.

Wash limes and halve lengthwise. Working over a bowl to catch juices, with a small sharp knife cut between flesh and pith to loosen flesh and with a spoon scoop out flesh in 1 piece. Into bowl squeeze juice from lime flesh with hands and discard membranes. Scrape any remaining membranes and juice from lime halves into bowl. Pour lime juice through a sieve into a measuring cup to measure 1 cup, discarding membranes. Put lime shells on baking sheet and freeze while making sorbet.

In a bowl stir together 1 cup lime juice, syrup, and water and freeze in an ice-cream maker. Scoop sorbet into frozen shells, smoothing surfaces so they are level. Freeze filled lime shells at least 6 hours, or until frozen hard. Frozen sorbets in shells may be wrapped individually in plastic wrap and kept in freezer 1 week.

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Recent Reviews

We have a key lime tree, so used these. The recipe was super easy, and delish! We had already juiced our limes, using a juicer. This was a hit!

jonnidee from Huntington Beach, CA /

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Great recipe, but it's a bit laborious, so i simplied it by using my juicer to extract the lime juice. i would also adjust my recipe for simple syrup as it made the sorbet a bit too sweet for my taste. But it was perfect for the day I made it as it was 100 degrees -- it was definitely nice and cool and refreshing.